Tamale Dough:

• 1 Cup Instant Grits
• 1/2 Cup Masa Harina Flour (available in ethnic sections of most supermarkets)
• 1/2 Cup Lard
• 1 teaspoon Of Salt
• 1/2 teaspoon of Baking Powder
• 1 Tablespoon Ground Chili Powder (optional)
• 1 Cup Chicken or Vegetable Stock

Wrappers:

Corn husks softened in warm water for about two hours (you can also substitute squares of parchment or squares of aluminum foil). Cut thin strips of wrap to use as ties.

Peccadillo Filling:

Note: BBQ Sauce is an American short cut for filling.

• 1 Tablespoon Oil
• 1 Medium Onion, minced
• 1 Clove Garlic, minced
• 1 1/2 Pounds Finely Ground Pork
• 1/2 teaspoon ground Pepper
• 1 teaspoon Cinnamon
• 1/8 teaspoon ground Cloves
• 1 (28-oz.) can Tomatoes, pureed or diced
• 1/4 Cup Raisins
• 1 Tablespoon Cider Vinegar
• 1/4 Cup Slivered Almonds, toasted

Heat oil in a large skillet, and add the onions and garlic, cooking for about 5 minutes. Add the pork and sauté until lightly brown. Pour off the excess oil and adding the remaining ingredients. Simmer the mixture until thickened. Cool.

Directions for Tamales:

Mix the grits and masa harina together. Add the lard and mix by hand (or with a processor) until smooth. Then add the remaining dry ingredients and blend. Slowly add the stock to the mixture. The finished dough should have the consistency of cooked oatmeal.

(note: to test for the right consistency, place a small amount of dough on the surface of a glass of cold water. If it floats, the dough is perfect. If it sinks, more lard should be added to the mixture.)

Spread about 2 Tablespoons of the dough onto the wrapper and spread into a 3 1/2- by 3-inch rectangle. Place about 1 Tablespoon of filling in the center of the rectangle. Roll the wrapper into a tube and tie at both ends. Place the finished tamale rolls into a steamer and steam for 2 hours.

Important Note: Adult supervision and participation is required for this activity.

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